Bacon Truffle Cream Corn

This recipe is the creation of Chef Andrew Cowan, and has been featured in numerous Bacon Day Dinners over the last decade.

  • 4oz Side Bacon Sliced and then julienned
  • 4 fresh taber corn - kernels only
  • 1 tbsp shallots, minced
  • 1 tsp garlic, minced
  • 1 tbsp thyme, fresh chopped
  • 1 tbsp butter
  • 1/4 cup stock, chicken or vegetable
  • 1 cup heavy cream
  • 2 tbsp truffle oil
  • Salt and pepper to taste

In a medium pot, saute the bacon on medium-high heat, until cooked but not crispy. Add the minced shallots and garlic and saute until translucent. Add the corn and saute. Deglaze quickly with the stock, then allow to reduce. Add the heavy cream and simmer until the corn is softened,  typically 7 - 8 minutes. Finish the dish with the butter, thyme, truffle oil and seasoning, Cook for one minute and serve. You can puree this mixture with a hand mixer or food processor, but it is also nice coarse. Enjoy with some grilled pork chops or a good steak!

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